Easy Gluten free Waffles {Vegan}
Make your vegan gluten free waffles from scratch, a nice golden crispy crust outside, soft and delicious inside!
Servings 6 -7 small waffles (3-4 regular)
Equipment
- 1 bowl
- 1 whisk or spoon
- 1 kitchen scale
- 1 waffle iron
- kitchen scale
Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 100 grams (¾ CUP) gluten free brown rice flour
- 50 grams (⅓ CUP) gluten free (potato) starch
- 1.5 teaspoons baking powder (or 1 teaspoon cream of tartar + ½ baking soda)
- grated zest of one lemon
- 110 grams (½ CUP) gluten free plant based milk
- 30 grams (2 tbsp) maple or agave syrup (or other sweetener of choice)
- 2 tablespoons seed or coconut oil (+ extra for greasing the waffle iron)
Instructions
- Switch the waffle iron on and heat it up
- Mix the ground flaxseeds with 6 tablespoons of water and let it rest a few minutes until it becomes gel-like.
- Mix together the rice flour, starch, baking powder and lemon zest.
- Add milk, oil and syrup and mix well.
- Incorporate the flax gel into the batter.
- Once the waffle iron is hot enough, generously grease it with some plain vegetable oil or coconut oil so that the batter won't stick.
- For small waffles, add the batter a couple tablespoons at a time, close the iron and let the waffles cook for a good 3-4 minutes.
- When checking if they'e cooked, slightly open the waffle iron, if the batter starts to pull apart, close the iron again and let cook for another good minute.
- Serve still warm and top with maple syrup or yogurt, berries, fresh fruit, nut butters or chocolate
- If you'd like to freeze them, once they are completely cooled down, store them in a zipbag and freeze up to 3 months. Reheat them in a toaster or in a pan.
Notes
Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.